Refrigerator Look Book: Tia Mowry

Tia Mowry On her Nick at Nite show Instant Mom, Tia Mowry’s character is a terrible cook. And in one scene, Mowry tells me, she had to practice toning down her pretty awesome real-life vegetable chopping skills.

“The prop master was like, ‘Damn, Tia! You really know how to chop! You should have your own cooking show,'” she says, cracking up at the memory. Because now, she does.

The Cooking Channel’s Tia Mowry at Home premieres this Wednesday, April 29, giving fans who grew up watching Sister, Sister a glimpse into the now 36-year-old actress’ life—specifically, her kitchen.

“When we moved to Los Angeles, my friends would do takeout, and I thought that was so weird,” Mowry says. “I come from a family that cooks. I was like my mom’s sous chef. It started as a chore, but as I got older, I fell in love with it. It’s how I unwind.”

Not only does Mowry find the time to cook regular meals for her family, she’s a nutrition brainiac and health enthusiast who visits farmers market regularly and rattles off facts about how she makes meals that are good for her son’s gut flora.

The beloved TV star popped open the door to her super-organized fridge so we could have a peek at what she’s currently cooking and eating at home.

What are some of your go-to dishes? I would have to say my quinoa stir-fry. It’s quinoa that only takes about 15 minutes to cook, and then I just throw in some vegetables. My son’s favorites are broccoli and carrots, and you can add some protein like chicken or shrimp. My son loves soy sauce, but there’s a lot of salt and gluten in it. So I give him liquid amino acids. I just put that all over that bad boy and he tears it up. The vegetables you can use are limitless—mushrooms, snap peas, cabbage.

Tia Mowry Another dish my husband loves is when I layer any sort of pasta—if you want to go extremely healthy, you can do brown rice pasta or quinoa pasta, or you can do whole wheat—with some call on top. Then I lay salmon that I’ve sauteed and baked in the oven on top,  and you can add capers and Parmesan cheese. It’s healthy and hearty.

Everyone’s happy! It looks like you have aloe water—are you a fan? My husband is a huge aloe water fan. He introduced it to me—it’s not one of my favorites. The consistency of it kind of grosses me out, but aloe is very good for you. It’s great for digestion, it’s very healthy.

Agreed. What about the green juice? Is that yours? I’m a huge green juice drinker. When I have time, I tend to make my juices myself. But if you’re a working mom like me, and you’re on the go, there are so many good options [you can buy]. It’s one of the easiest, quickest ways to get all of your vegetables that you need in a day, and it gives you lots of energy.

Check out your miso and kimchi. Do you make a point of cooking with fermented foods? Fermented foods are a very important part of my diet. It’s a probiotic in food form, and I actually like to eat things and get things from a natural source. It’s all about trying to keep a balance with your gut and with your flora. It’s always good to put good bacteria into your body. When I was growing up, we didn’t have this education. We didn’t know that the healthier your gut is, the healthier you are. And my son loves miso soup!

Your fridge makes it seem like you’re a saint when it comes to eating well. Do you have indulgences?  Um, yeah!!! Red velvet cupcakes. I’m in love. And chocolate chip cookies…gooey, warm, ugh…you’re making me want one right now. —Lisa Elaine Held

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(Photo: Courtesy of The Cooking Channel)

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